How your restaurant needs to adapt — Part 1 (podcast)

As the country phases out of quarantine and faces the aftermath of Covid-19, restaurants are looking to new models and ways of doing business to adapt.

By Capital Rivers

Modern interior of a cafe or a restaurant

It’s an ongoing effort, says Joe Blanton, director of sales and leasing at Capital Rivers Commercial and co-founder of Krush Burger International, in this podcast. “Even if you adapted this week, it’s quite possible you may have to re-adapt the following week,” he says. “What I believe restaurant operators should be looking into is ways they can embrace technology.”

Krush Burger, originally a food truck business and now an international quick-service restaurant brand, was honored with the Small Business of the Year Award in 2014 by the California chapter of the Small Business Administration.

Blanton joins Paul Somerhausen, founder and CEO of SactoMoFo, a food truck catering company and event organizer as well as a client of Capital Rivers, in this podcast. Listen as they share their expertise and insights on the restaurant industry’s next steps in the post-pandemic environment. Topics include:

  • Three strategies restaurants should be looking at to help them adapt to current conditions.
  • Programs and processes that restaurants should put in place to protect team members and guests.
  • How food trucks have had to adjust in the absence of large gatherings and events.
  • Lessons brick-and-mortar restaurants can learn from food trucks.
  • What restaurant operators can do to separate themselves from their competition in the long term.

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Link to the full article here.